Seen a lot of knife sharpening methods, the most common of which, the sharpening rod, and weird home counter mounting things. I never heard of Japanese water stones until recently. I’d swear by this now, the most effective and thorough.
This is Steven, my chef, sharpening our knives.
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…We call this shift the Modernist Revolution for several very specific reasons. Art, architecture, and other aspects of aesthetic culture went through just such a revolution nearly 100 years ago. French Impressionism was among the first wave of artistic movements in what would become the Modernist avant-garde. These movements changed painting, sculpture, photography, architecture, typography, and just about every other cultural discipline.
The Modernists of those movements received that name because they were clearly, avidly, and self-consciously seeking to replace old traditions with something new. The world was changing in profound ways. They felt the drumbeat of that change and sought to channel it into their creative endeavors. A break from the past was an explicit part of their goal. The concept of an avant-garde challenge to the old system was their method to achieve the goal…
As we have discussed, the Modernist drumbeats that shook most other cultural institutions were not felt in the kitchen. The very people who sought to remake the style of the modern world somehow sat down to eat totally conventional food - and thought nothing about doing so. It wasn’t until nearly a century after the Impressionists held their first salon that even a glimmer of revolution occurred within cuisine.
”The Modernist Cuisine, describing the omnipresent and very current movement in the cuisine.
It is fascinating, the accounts of the evolution of the cuisine. Equally such, how it uses the past of other “cultural disciplines” (it goes much further in depth with it) to illustrate, and almost alert, of one of its youngest and perhaps greatest pivots of the craft’s history. I mean, I love food, but until this book, I had never had such strong conviction in its merit to be placed in the pantheon of the great arts. If it is true, as the book argues, that the cuisine as an art is at such a fundamental cusp, than the intellectual dialogue between the artist that is the chef to their patrons, as fine and laudable as it already has become, somehow has not passed its finest hour yet.
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Staff meal: squash tots, cured country ham, quinoa pilaf w/ milk braised chicken and yellow squash, rye bread, spinach with grilled onion vin and emanthaler (Taken with instagram)
This performance does not demand a prerequisite of esotericism or that you are “in-the-know”, or that you are stratified or pigeonholed into an niche demographic in order to “earn a right to be a fan”…
Bon Iver is of a rare breed that liberates the craft of beautiful music away from niche indie pretense.
Take away the breathless hype, the global attention, the Grammy awards, the mythology of creating his album.
This performance is simply euphoric to get lost in, still.
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